Qingming glutinous rice balls, also known as green glutinous rice balls, are one of the traditional foods. According to the "Notes", Shu people encounter cold food, pick Erythrina leaves, and dye rice with fine holly, which is green and shiny. In Qing Dynasty, Jia Qinglu gave a clearer explanation to Qing Tuan: Qing Tuan cooked lotus root is sold in the market, which is the product of ancestor worship and can be eaten cold. Do you know the origin of Qingming jiaozi? If you don't know, come and have a look.

The Origin of the Qingming Tuanzi The origin of the Qingming Tuanzi said that Dayu (22nd century BC) had been managing water for thirteen years, and no one was there. He dredged the three rivers into the sea, and the water level in Taihu Lake dropped, which calmed the flood and created conditions for planting winter wheat, and won the love of Suzhou people.

Today, there are many stories about Dayu's water control in Taihu Lake Basin. According to legend, there was a young man in Suzhou who saw people from Tomb-Sweeping Day offer a beautiful sacrifice to Dayu. He thinks that this is not worthy of Dayu's frugality before his death. He thinks that Dayu must be uneasy under the grave. It is time for winter wheat to turn green in Tomb-Sweeping Day. He discussed with everyone how to make a green jiaozi with wheat leaf juice and glutinous rice flour, and enshrined it in front of Dayu's tombstone for water control, not forgetting Dayu's kindness in water control. Over time, imitating each other has become a custom.

The origin of Qingming glutinous rice balls: defeated, I went to Yuhang, where glutinous rice was mixed with fluffy green. Jin people suspected that crazy people ate horse manure and ran away, meaning "smart". It is also said that "the ancients ate cold food, picked poplar leaves and dyed m blue as a sacrifice, and Ziyang was angry ..." The real origin is still unknown.

Legend has it that one year in Tomb-Sweeping Day, Taiping Chen, the general of Li Xiucheng of the Taiping Heavenly Kingdom, was hunted down by Qing soldiers. A farmer nearby came forward to help, disguised Taiping Chen as a farmer and cultivated land with him. Taiping Chen was not caught, and the Qing soldiers didn't stop there, so they sent more soldiers to set up posts in the village, and everyone who left the village had to be inspected to prevent them from bringing food to Taiping Chen.

When he got home, the farmer slipped on a clump of wormwood and was thinking about what to bring to Taiping Chen. When he got up, he saw that his hands and knees were stained with green. He immediately took care of it, quickly picked some wormwood and went home, washed it, boiled it, squeezed it into glutinous rice flour and made it into zongzi. Then put the green jiaozi in the grass and mix with the sentry at the village entrance. Taiping Chen ate this green ball and felt fragrant, waxy and non-sticky.

After dark, he bypassed the Qing army post and returned to the base camp safely. Later, Li Xiucheng ordered the Taiping Army to learn to be a youth league to defend itself against the enemy. The custom of eating dumplings spread. There are many opinions about the origin of Qingming glutinous rice balls, which one remains to be verified.